Last night, the Velvet Roper dropped in on a Leap Day feast at the Hotel Americano in Chelsea featuring the Consul General of Mexico Carlos Sada and Venezuelan media magnate Adriana Cisneros. We asked the Consul, who represents Mexican interests in America, what brought him there. “I’m fond of Oaxacan cuisine–the ingredients!” he marveled, as shamanistic dancers bedecked with feathers danced by us. Apparently, per Mr. Sada, some areas of Mexico celebrate the year’s 366th day with shamans channeling the spirits. “I follow what they do,” said the diplomat diplomatically, upon being asked if he believed in shamans. “I think they have a special–hold on people.”
We were exported to the kitchen to meet the evening’s three chefs–a sister act imported from Oaxaca for three nights only. They’d brought a suitcase full of chiles and a 27 kilo stone onto which they used to make their tortillas. How would they describe Oaxacan cuisine? Abigail Mendoza–the apparent leader of the group–told the Velvet Roper: “You just have to taste it!”
We stuck with a cocktail, having had a big lunch at Chipotle.
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